|
Become a Padrino or a Madrina
Padrino or Madrina for EcoArc2010
village and all who come to learn what is going on behind a cup of and show your support for the CAPULIN EFFORT
C A P U L I N 'S Padrinos de EcoArc2010
~ CAPULIN Patron Saint ~ Susan Noble
Padrinos de Los Artesanos Indigenas ~ Elaine Padovani ~ ~ William Pipher ~ ~ J.W. Moon ~ J. W. Moon Company
Padrinos de La Coronacion Bear Pitts & Holly Webb
Padrinos de La Banda Buena (La Musica) ~ Jeff Scheafnocker ~ ~ Janet Cote' ~
Padrinos de La Birria Mark Pretti y Karen Blumenthal www.markprettinaturetours.com
Padrinos Generales Joshua Collins and Regina Reneke Glen Hetherington Ernst Bielmeier
Padrinos Del Proyecto del Camino ~ ~ Padrinos del Eco Parque ~ ~ Padrinos de Los Torros por Jaripeo ~ ~
|
|
|
CAPULIN... the heart of Mexican coffee
We believe this could be a world record:
*2023 pounds of Red Ripe and Delicious 'Arabica Tipica' Coffee Cherries, grown under a shaded jungle canopy, then spread in the sun for Traditional Drying on a concrete drying table in Nayarit, Mexico. This Heart is 54 feet in length and 44 feet in width. The Yin/Yang Symbol in the center is 8 feet in diameter. The darkened streak across the middle of the heart is due to sun exposure of the sugars. The spreading of the fresh cherries began where the coffee is darkest as the project required approximately 8 hours to accomplish. The light areas surrounding the heart, is the cement of the patio showing between spreads of cherries. The dark areas are the dried cherries, from other days, whose sugars have caramelized.
Except for the freshest 3 days in the life of a cherry, during dry processing, the sugars are too hot to be together. It is very easy for fresh cherries to ferment, to change to vinegar or bloom mold in just a few hours, so they must have constant care, be kept spread thinly and turned frequently, once the skins are like 'fruit leather'. 'Natural' processed CAPULIN
is mounded and covered every night, and re-spread each morning. It takes about two weeks of constant vigilance and care. Labor intensive but the only way to produce the highest quality coffee available, in or out of the cup!